Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Bought this cut as I was very curious about the suggestion in the write up to smoke to 53 then cut in to steaks and fry. What a great way to use the cut. With the rest, I took slithers, shallow fried and made a very spicyThai salad, leaving me with about half which I minced up turned in to meatballs. Stunning with the smoke. Only smoking to 53 allowed me to use it in multiple ways.
It is slightly tougher than ribeye but the flavour is there all day long and can imagine if I took it all the way to 96c for a full low and slow, it would be like butter.
Couldn't recommend this cut or company and more highly.”
“I cut this into steaks and cooked them hot and fast to medium-rare. Really beefy, nicely marbled and full of flavour, with a little more bite than ribeye. Brilliant value for money!”
